Perfect Pan-Fried Chicken Thighs

Juicy, tender pan-fried chicken thighs with a golden-crisp skin are possible with just a spoonful of oil and a bit of patience.

The hardest part of this recipe is waiting while they slowly cook on the stove-top. You want the skin to be golden-brown with all the fat rendered before you turn them over. This chicken is completely worth the wait!

This chicken recipe has become a staple in my house over the past few years. I made this chicken at least once a week for the first couple of months and I still make it at least once a month. The chicken turns out perfectly every single time.

My kids now ask for the “crispy skin chicken” every time they see me purchasing chicken.

Best Way To Cook Chicken

After making these pan-fried chicken thighs for a couple years, I decided to play with an oven method for achieving the same crispy chicken thighs. I’m thrilled to tell you that this Oven Baked Crispy Chicken is pretty amazing too.

(The step by step recipe video for Oven Baked Crispy Chicken is at the top of this page.)

My first choice for crispy chicken thighs is the pan-fried method, but a very close second (and perfect for the busiest of days) is the crispy chicken made in the oven. I’m so happy to have two great methods now for cooking perfectly crispy chicken.

How To Cook Chicken Thighs

When I finally learned how to cook chicken on the stove, I was in heaven. Crispy chicken thighs really are possible without deep frying or standing over the stove the whole time.

With a few tips in hand, you’re going to be making some amazing chicken in no time. First, you’ll want to start with a heavy skillet.

A splatter-screen for your skillet will help cut down on the mess on the stovetop.

A small bowl with a cup of vinegar set next to the stove will greatly reduce the lingering aroma of this recipe through the rest of the night.

Chicken Thigh Recipe

Pour a tablespoon of oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn’t required.)

Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes.

Let the chicken cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes. If the skin is sticking to the pan, it likely isn’t finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown.

Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done.

Juicy, tender chicken thighs with a golden-crisp skin are possible with just a spoonful of oil and a bit of patience.

Course: Main Course

Servings: 4servings

Calories: 278kcal

Ingredients

1tablespooncoconut oil or light flavored olive oil

4-6chicken thighsdepending on size (4 large pieces fill my skillet)

kosher salt

freshly ground black pepper

Optional spices: garlic and paprika

Instructions

Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.

If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

Notes

Please note that a splatter-screen for your skillet will help cut down on the mess on the stovetop and a small bowl with a cup of vinegar set next to the stove will greatly reduce the lingering aroma of this recipe through the rest of the night.

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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

This is the very first recipe I found when doing a search for this type, and I don’t need to look any further, it is an absolute winner. I followed it exactly, with the splatter screen and the vinegar next to the frying pan. Unbelievably easy. I did add some chopped shallots and preserved lemon to the oil, but otherwise seasoned only with salt & pepper and garlic powder. PERFECTION. Juice and perfectly done with crispy skin. THANK YOU!

I made this recipe today and the chicken thighs were a hit with “Granny” She’s an 87 year young lady that I sit with. Her son loved them too. The only change I made was adding Adobo seasoning instead of garlic and paprika. I will be making these again!!

As hundreds of happy readers can attest, they cook perfectly in that time frame, Jo. You’re cooking them slowly on the stovetop. This renders the fat and leaves you with a crispy perfectly cooked bone-in chicken thigh.

Unfortunately, this won’t crisp up quite the same way if it is fully covered. However, when I don’t have a splatter screen available, I do angle a lid over the skillet, leaving airflow to the chicken, but preventing some of the splatter.

I’ve been using this recipe for over a year now; about 3 times a month. Cook the chicken in my awesome skillet and it turns out perfectly juicy every time. The skin nice and crisp. Really just have to follow the recipe and you can’t go wrong.

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